Lobster with Mornay Sauce
2 servings
30 minutes
Lobster in Mornay sauce is a true embodiment of the sophistication of European cuisine. The dish's history begins in France, where the cheese-rich Mornay sauce became a hallmark of exquisite recipes. The boiled lobster acquires a tender texture, while the creamy sauce with nutmeg and cheddar gives it a velvety flavor. A light spiciness from paprika completes the palette of flavors. This dish is perfect for festive dinners and romantic encounters, served directly in the lobster shell for an impressive visual effect. It is a culinary masterpiece that astonishes with its rich taste and aristocratic character, offering unforgettable gastronomic experiences.
1
Boil the lobster. Using a sharp knife, cut it in half along with the shell. Remove the meat from the tail and body. Clean the shell from the insides. Cut the meat into small pieces, cover, and place in the refrigerator. Wash the shell and dry it.
- Lobsters: 1 piece
2
Pour milk, onion, bay leaf, and pepper into a small pot. Bring to a boil, remove from heat, cover, and let sit for 15 minutes. Strain.
- Milk: 315 ml
- Onion: 1 head
- Bay leaf: 1 piece
- Black peppercorns: 6 pieces
3
Melt butter in a large skillet, add flour and sauté for 1 minute, remove from heat and gradually stir in milk. Return to heat, bring to a boil and let thicken, stirring constantly. Reduce heat and simmer for another minute. Add cream, nutmeg, salt, and black pepper.
- Butter: 30 g
- Wheat flour: 2 tablespoons
- Milk: 315 ml
- Whipped cream: 2 tablespoons
- Nutmeg: pinch
- Black peppercorns: 6 pieces
4
Place the lobster meat in the sauce and heat on low until warmed through. Spoon the mixture into the shell and sprinkle with cheese. Place under the broiler for 2 minutes. Sprinkle with paprika.
- Lobsters: 1 piece
- Cheddar cheese: 60 g
- Paprika: pinch
